What Are The Different Types Of Fish Eggs ?

Whether enjoyed as a piece of?nigiri?in the form of a cluster of small eggs sitting atop a clump of rice and bound together by seaweed or sprinkled generously on top of various sushi rolls, fish roe has a number of uses in Japanese cuisine. Like other types of eggs, fish roe is high in vitamins and protein, as well as cholesterol.?Those familiar with the foodstuff might be aware that there are three types of fish roe most frequently used in sushi establishments.Feeling a bit lost? Allow us to explain.

Tobiko (flying fish roe)

Perhaps the most recognized among the different varieties is?tobiko, flying fish roe. Ranging from 0.5 to 0.8 millimeters in size, the naturally red-orange eggs have a mild smoky or salty taste, with a note of sweetness and an especially crunchy texture. Tobiko can be infused with other natural ingredients to change its color and flavor. Common variations include squid ink to make it black, yuzu to make it yellow, beet to make it red and wasabi to make it green. In addition to adorning maki rolls (such as California), tobiko is often eaten as sushi or sashimi, where it can be served in a cucumber cup or avocado half.

Tobiko is both nutrient-rich, and it is low in calories and carbs. Tobiko is loaded with healthy fats like Omega-3 fatty acids. It's also high in protein and minerals.

Masago is rich in vitamins. Vitamin B12 levels is especially high. Vitamin C and E levels are also somewhat high.

Mercury levels for both types of fish eggs are also much lower than larger predatory fish like tuna and mackerel.

The major downside of tobiko is high levels of sodium. The use of salt, and sometimes soy sauce, only adds to their sodium levels.

Masago (smelt roe)

Often confused with tobiko by the untrained eye,?masago?consists of eggs from the capelin, a fish in the smelt family. Masago is similarly colored to tobiko, but?the eggs are visibly smaller and the mouthfeel somewhat different —?masago is not as pleasantly crunchy. The taste is similar, though masago can be slightly more bitter. Sushi restaurants have been known to substitute masago for tobiko, sometimes trying to pass off the former as the latter. Why? “Tobiko is a lot more expensive,” explains?Masashi Ito, head chef of New York’s?Sushi Zo, currently one of the city’s hottest restaurants. He adds that both “masago and tobiko are mostly used for decoration” in high-end sushi restaurants. You won’t find too many upscale places serving these pieces on their own.